Coffee roasting

Coffee roasting

{From the farm, the coffee beans are processed and dried.|When the coffee is harvested, it is processed and dried.|The coffee is processed and dried after it is harvested.} {Before the roasting, the coffee beans are green in color and have a grassy aroma.|Before the roasting process, the beans have a green color and grassy flavor.|The beans have a green color and a grassy flavor before the roasting is done.} {The green coffee beans do not smell like coffee at all.|It is vital to note that these beans do not smell like the coffee.|It is essential to note that these beans do not completely smell like coffee.} {When roasting is done, the beans develop more than 800 different aroma compound.|Afetr roasting, the beans will develop over 800 different aroma compound.|After the roasting, between 800 and 1000 aroma compound are formed.} {It is these compounds that make flavor in the coffee.|The compound is the one that is responsible for the flavor.|The chemical compound formed are the ones that are responsible for the flavor in the coffee.} {Dependingon on the way you do the roasting, you will determine the kind of flavor that the coffee that has.|Depening on the profile of roasting, you will have a different flavor.|The kind of the flower the final coffee will have is dependent on the roasting profiling that is used.}

{Roasting brings chemical change as the beans are rapidly brought to a high temperature.|The main aim of roasting is to bring chemical change to the beans.|Roastsing involves exposing the beans to a controlled high temperature to trigger chemical changes.} {When the beans have reached the perfection, they are rapidly cooled to stop the chemical process.|When the desired flavor is achieved; the beans are quickly dried to stop the chemical reaction.|When perfection is achieved, the beans are quickly dried to stop the chemical process from continuing.} {Roasted beans smell like coffee and weighs less because the moisture has been roasted out.|The roasted beans are lighter because the water has been roasted out.|Since water is roasted out, the coffee beans weigh less.} {When the beans are roasted, they are ready to ground and brew.|After the process, you can brew or ground your beans.|You can now ground and brew the beans after the roasting process.} {It is vital to note that the roasted, the beans should be used quickly before the strong aroma disappears.|The beans should be used as soon as possible to prebent the aroma from fading away.|To prevent the aroma from disappearing; you should ensure that you use the roasted beans as soon as possible.}

{It takes training and expertise to roast the coffee beans.|Coffee roasting and brewing require training and experience.|You will require training and expertise to roast the coffee.} {There are many decisions that you have first to make.|The process involves many things.|You have to make multiple decisions.} {The first and the most important step is finding the coffee beans.|The first step involves finding the beans.|The initial step is finding the coffee beans.} {The production of coffee in North America is low.|It is vital to note that the demand for coffee in North America is very high.|The demand for coffee in North America is significantly high.} {You have to rely on the imported coffee beans.|Most of the coffee consumed here is imported.|Most of the coffee that is consumed in this place is mainly imported.} {Importaing and finding the most quality coffee is a chalengE.|However, it is a challenge to find the best coffee.|The main challenge is finding the best coffee with the best aroma.} {However, InterContinental Coffee Trading, import the best coffee from around the world and distribute it to North America and Europe.|However, a company such as the InterContinental Coffe Trading help in the importation of the best coffee to the different roasters in North America.|A company such as InterContinental Coffee Trading has solved this issue because it ships the best coffee to the roaster in North America and Europe.} {The company has a wide variety, and you can visit them to view, click here to learn more.|Click here to learn more on the varieties of coffee that are offered by this company.|To view the different varieties of coffee that are offered, click here for more.}

{Coffe roasting involves three main stages.|Roasting of the coffee involves three main steps.|Three main steps that are involved in the coffee roasting.} {The first step involves drying of the coffee beans.|The first step involves drying the coffee.|The first step involves drying the coffee.} {The coffee contain a humidity of about 10% and need to be dried for abut six minutes.|The coffee contain water moisture of about 10% which need to be roasted out for about six minutes.|The purpose of this step is to roast out the 10% moisture in the beans for about six minutes.} {This process needs to be done carefully so that you do not burn the beans.|You should ensure that you have done the process with care so that you do not burn the beans.|To avoid burning the beans, ensure that you do this process very carefully.}

{The second stage is called browning.|The next procedure is browning.|Browning is the next stage.} {The temperature at this step starts from 160 degrees and above.|The temperature in this process is over 160 degree.|The process is done in a temperature of over 160 degrees.} {The aroma precursors are converted to the aroma compounds.|The precursor of the aroma compound is then converted into the aroma responsible for the flavor.|The precursor is converted into the aroma compounds that are responsible for the flavor.} {The drying of the beans continues.|The dring of the beans also continue in this stage.|In this stage, drying continue.} {The sugar and the amino acid in the beans react to form color and aroma compound.|The aroma is formed when the sugar and the amino acid react.|The amino acid and the sugar react at elevated temperature to form the aroma compound.} {The final stage is roasting.|The last stage is the development stage.|The final stage is development.} {This step has to be done carefully to prevent a smoky taming and a sharp flavor.|The process needs to be done by a second person to prevent a sharp flavor.|If the process is not done carefully, a sharp flavor and smoky taming can happen.} {The process takes about 20 percent of the entire process.|The development process takes about 20 percent time of the entire process.|This process takes about 20 percent of the entire process.}